Dinner

Cauliflower Rice Burrito Bowl Recipe

ByClara Bennett January 22, 2026January 22, 2026

Introduction

This Cauliflower Rice Burrito Bowl is a vibrant, healthy twist on a classic favorite. Packed with flavorful roasted sweet potatoes, seasoned black beans, and fresh fajita veggies, it’s a satisfying meal that’s both nutritious and easy to make.

A white bowl filled with a colorful layered dish starting with a base layer of light beige cauliflower rice at the bottom right, followed by black beans on the right side, bright orange roasted sweet potato cubes at the top, and sautéed green bell peppers and onions on the left side. In the center, there is a dollop of chunky green guacamole topped with halved bright red cherry tomatoes and two lime wedges. The entire dish is drizzled with white creamy sauce and sprinkled with fresh green herbs, set against a white marbled surface with surrounding bowls containing black beans, guacamole, limes, diced sweet potatoes, and chunky salsa. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch Cilantro Lime Cauliflower Rice
1 batch Roasted Sweet Potatoes
1 batch Fajita Veggies
1 batch Homemade Guacamole
15 oz canned black beans (slightly drained)
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Instructions

Step 1: Prepare the roasted sweet potatoes and place them in the oven to cook.
Step 2: While the sweet potatoes roast, cook the fajita veggies and cilantro lime cauliflower rice on the stovetop following their respective recipes.
Step 3: To prepare the black beans, slightly drain the canned beans and place them in a small saucepan. Add cumin, chili powder, salt, garlic powder, and onion powder. Stir over low heat until warmed through.
Step 4: When everything is nearly done, prepare the homemade guacamole fresh before serving.
Step 5: Assemble the burrito bowls by layering cauliflower rice, guacamole, fajita veggies, roasted sweet potatoes, and seasoned black beans.
Step 6: Garnish with fresh lime juice, salsa, cheese, sour cream, or your favorite toppings to taste.

Tips & Variations

For extra protein, add grilled chicken, shrimp, or tofu to the bowl.
Use store-bought guacamole to save time without sacrificing flavor.
Swap sweet potatoes for roasted butternut squash or regular potatoes if preferred.
Add a dash of hot sauce or a sprinkle of chopped fresh cilantro for more zest.

Storage

Store any leftovers in airtight containers in the refrigerator for up to 3 days. Keep guacamole separate to prevent browning, and add it just before serving. Reheat the bowl components gently in a microwave or on the stovetop.

How to Serve

A white bowl contains a healthy layered bowl starting with a base of light beige cauliflower rice topped on one side with dark black beans, on the opposite side green sautéed bell peppers and onions, and bright orange cubed roasted sweet potatoes at the back. In the center are dollops of chunky green guacamole and halved red cherry tomatoes, all drizzled with white creamy sauce and sprinkled with small green cilantro leaves. Two lime wedges sit on top of the guacamole. Surrounding the bowl are smaller white bowls holding black beans, more roasted sweet potatoes, guacamole, lime, and fresh salsa, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cauliflower rice burrito bowl vegan?

Yes, simply omit cheese and sour cream or use vegan alternatives to keep the dish plant-based.

How do I prevent guacamole from browning?

Store guacamole in an airtight container with plastic wrap pressed directly onto the surface, or add a thin layer of lime juice on top before sealing.

Clara Bennett